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Saturday, 3 December 2011

A classic dish among us Chinese with many variations among the clans. Essentially a meat dish (pork, chicken or duck) but sometimes one get extras like hard-boiled eggs, tofu puffs or shitake mushrooms thrown in. This is one dish that I am sure many of us grew up with. The choice of meat stewed in a combination of soy sauce and spice makes it very aromatic and tender. It goes very well with steamed rice or congee. The steps to make this dish are easy and manageable plus one can make a bigger portion to keep for more than 1 meal as the flavor gets more intense when left overnight. This makes it a good choice for busy mums who want to prepare some good home-cooked dish despite their busy schedules. Add a green to this and you will have one complete and balanced meal for the family.

Although this is a familiar dish, I referred Ann of Anncoo Journal's recipe for it, simply because she has good recipes for everything, never failing me! Do hop over to her blog for a more exact recipe, I didn't follow everything to a T. A good choice indeed, it tasted really good. Thanks, Ann!

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About Me

Nothing beats the happiness that glows from the faces of loved ones when they are touched and enjoy food creations from the heart. Most of the items are simple and adapted from available recipes. Email me for recipes or any queries at litehomebake@gmail.com